Roy Chois Carne Asada Food

CARNE ASADA FROM ROY CHOI'S 'L.A. SON'

Steps:

• Combine all the ingredients for the marinade in a blender or food processor and purée.
• Rub the marinade all over the steak and marinate the meat in the refrigerator, covered, for at least an hour and up to 2 days.
• When you're ready to grill, heat the grill to medium heat, brush with oil, and cook the steak for 10 minutes, until it's nice and charred on the outside and medium on the inside.
• Rest the meat for 5 to 10 minutes; then eat. Yum.

THE BEST CARNE ASADA RECIPE

Steps:

• When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

ROY CHOI'S CARNE ASADA

Steps:

• Preheat the broiler. Place the jalapeños on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble. (You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.) Pull the stems and seeds from the jalapeños and discard them; skin the peppers and put them into a food processor.
• Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine. Add the cilantro, the fruit juices, mirin and beer. Process again until smooth.
• Transfer the marinade to a large, nonreactive bowl and submerge the steak in it. Cover and place in refrigerator for at least four hours or overnight.
• Build a fire in your grill. If using a gas grill, turn all burners to high
• When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and placeon the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (see recipe), grilled scallions, whatever you like.

PICO DE GALLO

Steps:

• In a large, nonreactive bowl, add all the ingredients and stir to combine. Adjust seasoning to taste. Serve with carne asada and grilled tortillas. Serve remainder with tortilla chips.